How do I fold egg whites into the soufflé base without deflating them?

Name: Cheese Soufflé
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Ingredients: 3 tablespoons unsalted butter, (plus softened butter for greasing the soufflè dish); ½ cup finely grated Parmigiano-Reggiano cheese; 3 tablespoons all-purpose flour; 1 cup whole milk, (cold); ¼ teaspoon salt; ¼ teaspoon freshly ground black pepper; Pinch ground nutmeg; 1½ cups (6 oz) shredded good-quality sharp Cheddar cheese; 4 large egg yolks ((save the whites)); 2 tablespoons finely chopped chives; 5 large egg whites; ¼ teaspoon cream of tartar

Question

Accepted Answer

Folding is a technique used to mix a light and airy ingredient, like beaten egg whites, into a heavier mixture, like a soufflé base, without deflating the lighter mixture. After combining the two mixtures, use a rubber spatula to cut down to the bottom of the bowl. Pull the spatula toward you, scooping up the contents from the bottom of the bowl, and in one sweeping motion, fold the scooped up portion over the top. Turn the bowl a quarter turn and repeat the motions, scraping the sides of the bowl occasionally, until the ingredients are evenly combined.

Ingredients

Instructions